Spicy Eggplant Sauce with Plain Spaghetti

Serving Size:  4-6


1 lb. Pappardelle's Plain Spaghetti
1/4 cup Bella Sol California EVOO
1 lb. eggplant, diced
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (more to taste)
2 tomatoes, diced
2 teaspoons fresh oregano (1 teaspoon dried)
Sea salt
Freshly ground black pepper


  1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with warm water.
  2. While pasta is cooking, heat oil in a large non-stick skillet. Once oil is very warm, add eggplant, garlic and red pepper flakes. Stir frequently to prevent eggplant from sticking and cook for about 8 minutes. Stir in tomatoes and oregano and cook another 10 minutes until eggplant is thoroughly cooked. If sauce is too thick, add water. Season with salt and pepper.
  3. Serve sauce over individual plates of pasta.